CHEESE STICKS

134 cups Robin Hood Pre-Sifted 6-7 tbsps. cold water
All Purpose Flour 34 cup grated strong cheese
1 tsp. salt YZ tsp. paprika

14 cup shortening

MEASURE flour (without sifting) into bowl. Add salt and mix well.

CUT IN shortening with pastry blender or two knives until mixture resembles
coarse meal.

ADD water, a little at a time, mixing with a fork until dough leaves sides of
bowl. Form into a ball. Chill 10 minutes.

ROLL OUT dough on lightly floured surface to a rectangle 4” thick. Sprinkle
cheese evenly over half the pastry. Sprinkle with paprika. Fold in half
bringing plain pastry over the cheese-covered pastry. Seal edges with a
little water. Fold pastry again to obtain 4 layers.

ROLL OUT to 4” thickness. Cut in 4%” strips 5” long with pastry wheel.
Place on ungreased baking sheet. For twisted sticks, twist strips before
placing on baking sheet; for circles, bring ends of twisted strips together
and fasten.

BAKE at 450°F. for 10-12 minutes.

YIELD:—4-5 dozen.

BLUE CHEESE DIP

1 (4 0z.) pkg. Danish Blue 2 tbsps. milk, mayonnaise or
Cheese salad dressing
1 (4 0z.) pkg. cream cheese 14 cup chopped pecans

CREAM Blue Cheese and cream cheese together until light. Blend in milk.
Fold in nuts.

YIELD:—1 cup.

LIVER PATE DIP

1 (7 oz.) can liver and bacon 4 tsp. Worcestershire Sauce
spread few drops Tabasco
14 cup cream or evaporated milk 2 tbsps. finely chopped sweet
1 tbsp. horseradish gherkins

CREAM the liver and bacon. Add the cream, horseradish, Worcestershire Sauce
and Tabasco and blend well. Stir in chopped pickle.

YIELD:—about 14 cups.

CURRY DIP
2 hard-cooked eggs 4 tsp. curry powder
1% cup finely chopped onion 4 tbsps. mayonnaise

14 cup finely chopped, stuffed olives

MASH hard-cooked eggs with a fork. Add remaining ingredients and mix well.
YIELD:—about 1 cup.